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1
Preheat oven 400 degrees.
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2
Place peppers on oiled cookie sheet and place in oven.
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3
Roast peppers, turning occasionally, for 20 to 30 minutes; until the skins puff up and is mostly blackened.
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4
Place red and yellow peppers separately into bowls and cover with plastic wrap to sweat or place into separate resealable plastic bags.
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5
Lower oven 350 degrees.
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6
While peppers are roasting, butter 6 thick slices of fresh French bread and place onto baking sheet.
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7
Sprinkle salt, garlic powder, and fresh ground pepper onto top of each slice.
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8
Top with slice of Queso Asadero cheese onto each crouton.
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9
Set aside.
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10
Melt butter over medium heat and cook onion with salt, pepper, and cumin for 10 minutes; stirring occasionally, until translucent and tender.
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11
Add garlic and flour and cook 2 minutes while stirring continuously.
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12
Stir in stock and heat just to boiling.
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13
Cover and remove from heat and allow to rest, for 10 to 15 minutes.
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14
Press mixture through strainer and separate evenly into two medium saucepans.
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15
Unwrap the peppers, one color at a time; they should be very soft.
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16
Pull out and discard cores.
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17
Remove seeds and place peppers, juice and all, into blender.
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18
Blend until mixture smooth.
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19
Add pepper puree to one of the saucepans of stock.
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20
Repeat process with remaining peppers.
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21
Place croutons in oven.
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22
Bake croutons until edges are browned and cheese is bubbly, while completing soups.
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23
Heat both pans of soup over medium heat and simmer 5 minutes for the flavors to come together.
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24
Whisk in half and half and heat gently to desired temperature.
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25
Do not allow to boil and continue to keep soup stirred to avoid scorching.
